tablespoons (½ stick) unsalted butter, cut into 4 piece
small shallot, minced (about 1½ tablespoons)
tablespoon minced fresh parsley leaves
teaspoon minced fresh thyme leaves
teaspoons juice from 1 lemon
Table salt and ground black pepper
Heat butter in small heavy-bottomed saucepan over medium heat; cook, swirling pan constantly, until butter turns dark golden brown and has nutty aroma, 4 to 5 minutes. Add shallot and cook until fragrant, about 30 seconds. Remove pan from heat and stir in parsley, thyme, and lemon juice. Season to taste with salt and pepper. Cover to keep warm.